Meals and Courses

Mexican Beef Chilli Soup

cook 20 mins
  • 2 tablespoons vegetable oil
  • 1 large red pepper, cut into strips
  • 1 red onion, halved and thinly sliced
  • 1 red chilli, thinly sliced
  • 1½ teaspoons ground cumin
  • 2 tablespoons tomato purée
  • 1 litre (1¾ pints) hot beef stock
  • 400 g (13 oz) can black beans or kidney beans, rinsed and drained
  • 125 g (4 oz) frozen or canned sweetcorn, drained if necessary
  • 300 g (10 oz) thick beef steak
  • 2 tablespoons lime juice
  • coriander leaves, to garnish
  • tortilla chips
  • grated cheese
  • Heat 1 tablespoon of the oil in a large saucepan and cook the pepper and onion over a medium-high heat for 4–5 minutes, until lightly coloured. Reduce the heat, add the chilli, cumin and tomato purée and stir for 1 minute.
  • Add the stock, beans and sweetcorn, then simmer for 5–6 minutes, to allow the flavours to develop.
  • Meanwhile, heat the remaining tablespoon oil in a frying pan and cook the steak for 1–2 minutes each side, depending on pinkness desired. Transfer to a plate and leave to rest for 2–3 minutes. Slice the steak into strips, cutting against the grain, and pour any juices from it into the soup.
  • Ladle the soup into bowls, add the beef and lime juice, garnish with coriander and serve immediately, accompanied by tortilla chips and grated cheese, if desired.
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